Harissa Maple Sweet Potato Tian
This spicy, sweet and smoky vegan side dish is a fun twist on a holiday favorite. If you're looking to shake up your Thanksgiving or Christmas dinner table this year, give this easy and beautiful recipe a try!
Ingredients
- 1 ½ lb Sweet Potatoes try to stick to similarly sized spuds
- ¼ C Olive Oil
- ¼ C Maple Syrup
- ¼ C Harissa Paste or less, depending on your heat tolerance
- Kosher Salt and Pepper to taste
- 1-2 tablespoon Dukkah
Instructions
- Preheat oven to 400F.
- Thinly slice (⅛") sweet potatoes using a mandoline or sharp chef's knife.1 ½ lb Sweet Potatoes
- Mix together olive oil, harissa and maple syrup. Toss sweet potato slices with ¾ of the sauce, salt and pepper, reserving ¼ sauce for brushing tian during baking.¼ C Olive Oil, ¼ C Maple Syrup, ¼ C Harissa Paste, Kosher Salt and Pepper
- Arrange potatoes in casserole dish by layering slices around the edges of the plate and working inward.
- Roast at 400F for about an hour, stopping every 15 minutes to brush the top of the tian with more sauce. When slices are beginning to catch some color, remove from the oven, sprinkle with dukkah and serve warm. Enjoy!1-2 tablespoon Dukkah
Notes
See the recipe post for expert tips and serving suggestions.
Optional Variations:
- Spicier - Add an extra teaspoon of harissa or whisk in a pinch of cayenne or crushed red pepper flakes to boost the heat. You can also swirl in a spoonful of smoky chipotle in adobo for a deeper, earthier kick.
- Milder - Use half the amount of harissa or swap in a mild chili paste like Calabrian chili spread or even smoked paprika mixed with a little olive oil. This keeps the flavor without overwhelming sensitive palates.
- Nut-Free - Simply omit the dukkah or make a nut-free version using toasted seeds (sesame seeds, sunflower seeds, pepitas) and spices.
- Multi-Colored - Use half orange sweet potatoes and half purple sweet potatoes for a cool, colorful twist.
- Mix-Ins - I kept the ingredients pretty simple since harissa has such a bold flavor, but you’re welcome to shake things up. Try adding a tablespoon or two of chopped fresh herbs like rosemary or thyme for a hint of traditional holiday flavor. Or, add orange zest to the glazing sauce for a citrusy lift. For an extra savory hit, mash in a head of roasted garlic cloves. Want to tone down the heat? Make a creamy version with a drizzle of full-fat coconut milk.
- Fridge: Store leftover tian in an airtight container and refrigerate for up to 5 days. The flavors actually deepen as it sits, making it even better the next day.
- Reheating: Warm individual portions in the microwave or reheat the whole dish in a 350ºF oven for 10-15 minutes, until the sweet potatoes are heated through and the edges caramelize again.
- Freezer: You can freeze it for up to 2 months, but the texture of sweet potatoes becomes softer and slightly watery after thawing. Thaw in the fridge overnight before reheating and bake with the lid off to help evaporate any excess moisture. Add extra dukkah before serving for crunch.
- Make-Ahead Tip: Assemble the tian up to 3 days in advance, cover tightly, and refrigerate. Bake just before serving, adding a few extra minutes to the cook time if it’s going into the oven chilled.
Nutrition
Calories: 225kcalCarbohydrates: 34gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 216mgPotassium: 454mgFiber: 4gSugar: 14gVitamin A: 16165IUVitamin C: 5mgCalcium: 51mgIron: 1mg
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